As a stay at home momma to 2 little ones I can never seem to get enough caffeine. These are perfect for a little afternoon pick-me-up! I can’t wait to play around with the flavors of these!
Not a coffee person? Make them with tea! Have a sweet tooth? Add more stevia! There are endless possibilities!
Recipe makes about 40 gummies depending on the size molds you use.
As long as you don’t eat the entire batch in 1 day these are 0 weight watchers smart points
2 cups hot strong brewed coffee
4 tbsp unflavored gelatin
1/2 cup stevia
1 1/4 cup unsweetened almond milk
1/2 tbsp vanilla extract
Pour coffee into a saucepan over medium high heat.
Bring to a simmer & then gradually whisk gelatin into coffee until there are no lumps.
Remove from heat & whisk in stevia, milk, & vanilla.
Pour into silicone molds & carefully transfer to the fridge. I put mine on a baking sheet so I wouldn’t spill them.
After 2-3 hours remove from mold. If they won’t come out run some hot water on the underside of mold.
I’m going to be honest with y’all. These are kind of weird. However, if you are watching your sugar intake & need something sweet & chocolatey this should do the trick. They are extra weird right out of the oven, but once they are cold they get more fudgy & flavorful.
Recipe makes 6 servings
1 serving = 1 weight watchers smart points
6 tbsp pb2 (powdered peanut butter)
3 mashed bananas
2 scoops chocolate lean protein powder (I used Six Star Pro Nutrition)
1/4 cup unsweetened cocoa powder
1/2 cup unsweetened vanilla almond milk
1/2 cup egg beaters or better’n eggs
Mix all ingredients well.
Pour batter into an 8×8 pan that has been sprayed with non stick cooking spray.
Bake in a preheated 350 degree oven for about 20-25 minutes or until the center is firm.
Once cooled slice & refrigerate for at least a couple hours before eating.
I will definitely be making this again! It was so easy to make & it has great flavor! You can put it in a wrap, sandwich, salad, or just eat it on its own.
Recipe adapted from http://www.howboutsomecake.com
Recipe makes 4 very large servings
1 serving = 1 heaping cup = 5 weight watchers smart points
2 lbs boneless skinless chicken breasts
5 oz bottle Franks Red Hot
1 pkg Hidden Valley Ranch Dressing Mix
In your slow cooker whisk together franks red hot & ranch dressing mix.
Place chicken breasts in slow cooker & turn to coat.
Cook on low for 4-5 hours.
Shred chicken in the crock pot using a handheld mixer. Don’t drain liquid. It will mix right into the shredded chicken.
Not only are these delicious, but they are also high in fiber & protein! They are very filling too!
Recipe adapted from http://www.theleangreenbean.com
Recipe makes 16 servings
1 serving = 5 weight watchers smart points
1 1/2 cups cooked & cooled quinoa
1 cup whole wheat flour
2 cups old fashioned oats
1/2 cup pb2
1/2 tbsp cinnamon
1 tsp baking powder
2 tbsp honey
1 tsp vanilla
2 mashed bananas
1/2 cup egg beaters (equal to 2 eggs)
1/3 cup unsweetened vanilla almond milk
2 tbsp chia seeds
1/2 cup chopped pecans
1/2 cup reduced sugar craisins
In a large bowl stir together flour, oats, quinoa, pb2, cinnamon, & baking powder.
In a small bowl whisk together honey, vanilla, egg beaters, mashed bananas, & almond milk.
Stir wet ingredients into dry ingredients.
Fold in chia seeds, pecans, & craisins.
Smooth into a 13×9 pan that has been sprayed with non stick cooking spray.
Bake in a preheated 375 degree oven for about 20-25 minutes or until golden brown & firm in the center.
When you have a 1 year old & 3 year old with double ear infections you sometimes need to use bribery to get them to take their medicine. We told them they could have any kind of ice cream they wanted if they took it. They chose strawberry & i wanted some so bad. I am really trying to stay on track though so I decided to try something new. This turned out amazing! I didn’t even want a bite of their ice cream because I had a big bowl of healthy ice cream that I didn’t feel guilty about!
Recipe adapted from http://www.theblissfullycontentlife.org
Recipe makes 1 large serving = 2 weight watchers smart points (unless you count blended fruit as points…I do not)
1/2 cup 2% cottage cheese
1 cup frozen strawberries
2 tbsp unsweetened vanilla almond milk
3 packets of truvia
Blend it all up in a food processor.
I made these for a low carb snack, but they would also make a great appetizer! We gobbled these up really quick! The creamy goat cheese with the juicy tomatoes were such a great combination. This would be best with cherry tomatoes, but the only ones I could find at my local store were tiny so I used compari tomatoes.
Recipe makes about 18 stuffed compari tomatoes but I am sure you would get way more with cherry tomatoes.
The entire recipe = 12 weight watchers smart points
1 lb compari or 1 pint cherry tomatoes
4 oz soft goat cheese softened (I used Boar’s Head Chevre Goat Cheese)
1/2 tsp italian seasoning
1/4 tsp garlic powder
In a small bowl stir together softened goat cheese, italian seasoning, & garlic powder.
Using a paring knife cut off the tops & scoop out a bit of the seeds.
Fill each tomato with cheese mixture.
These turned out so good! I love having treats like this around the house for when I have a sweet craving in the afternoon. They work well for breakfast too!
Save yourself some money & make your own oat flour by running some old fashioned oats through a food processor for about 1 minute.
Recipe adapted from http://www.afitphilosophy.com
Recipe makes 16 servings
1 serving = 1 weight watchers smart point
1 cup oat flour
2 scoops vanilla whey protein powder (I used Designer Whey)
1/2 tsp baking soda
1 tbsp pumpkin pie spice
1/4 cup truvia brown sugar blend
1 cup egg beaters
1 cup pumpkin puree
1/2 cup water
In a large bowl stir together oat flour, protein powder, baking soda, & pumpkin pie spice.
In a small bowl whisk together truvia, egg beaters, pumpkin puree, & water.
Stir wet ingredients into dry ingredients.
Pour into an 8×8 pan that has been sprayed with non stick cooking spray.
Bake in a preheated 350 degree oven for about 35-45 minutes or until center is no longer liquidy.
I honestly cannot believe how tasty these are! While they aren’t exactly difficult to make, they take a bit more time then just opening up a bag of cheese puffs from the store! The texture is a bit different. They are more light & airy but still a healthy, low carb snack that can help fight those cravings for something crunchy & salty!
Recipe adapted from http://www.mariamindbodyhealth.com
Recipes makes 8 servings
1 serving = 15 cheese puffs (this obviously depends on how large you make them) = 1 weight watchers smart point = 27 calories
3 egg whites (room temperature)
1/4 tsp cream of tartar
1/2 cup 2% fancy shredded sharp cheddar cheese frozen
Seasoning salt to taste
First run your frozen cheese through a cheese processor until it turns into a crumb like texture.
Beat the egg whites on high until they are nice & foamy.
Add cream of tartar & continue beating until very stiff peaks form. This will take several minutes.
Very gently fold the cheese into the egg whites.
Scoop into a gallon size ziploc bag or a piping bag. Cut off the corner & squeeze little lines of mixture out onto a parchment paper lined baking sheet. I got 120 puffs from this recipe & filled 2 baking sheets. Sprinkle with seasoning salt.
Bake in a preheated 275 degree oven for about 30 -35 minutes or until they are crispy & golden. Turn oven off, open door to oven just a bit, & let cool in the oven for about 30 minutes.
Store in an airtight container.
We all really enjoyed these! Even my picky 3 year old! They ended up a bit high in smart points but they are very filling. Next time I may skip the tortilla & just put the chicken caesar mixture on a salad.
I am excited to try some different combinations with these because they were so easy!
Recipe adapted from http://www.life-in-the-lofthouse.com
Recipe makes 8 large & filling servings
1 serving = 9 weight watchers smart points
1 1/2 lbs boneless skinless chicken breasts
1 cup water
1 cup creamy caesar dressing (I used Ken’s Steakhouse Lite Creamy Caesar)
8 Mission Carb Balance whole wheat soft taco tortillas
1/2 cup shredded parmesan
Spinach or romaine
Spray your crockpot with non stick cooking spray. Add 1 cup water & raw chicken breasts.
Cook on low for 4-5 hours.
Drain water out of crock pot.
Shred the chicken breasts. I used a handheld mixer & it took about 30 seconds.
Stir caesar dressing in with shredded chicken. If the dressing is cold you may have to warm it up on low for a bit. Mine was room temperature so I didn’t need to.
Place a little spinach or romaine on each tortilla. Scoop 1/2 cup chicken mixture on top. Sprinkle 1 tbsp parmesan onto the chicken. Roll up like a burrito. Slice in half.
I served it with the meat warm on the first night, but then after that it was still delicious cold!
I made this for dinner, but it would also be great to serve at a breakfast or a brunch! It was easy to make & came out really good!
Recipe adapted from http://www.pinchofyum.com
Recipe makes 6 very large servings
1 serving = 7 weight watchers smart points
12 oz Butterball Everyday frozen turkey breakfast sausage thawed
2 cups shredded kale
1 3/4 cups egg beaters or better’n eggs
1/2 cup 1% milk
1 tsp Emerald’s Essence or any seasoning salt
16 oz Simply Potatoes shredded hashbrowns
1 cup Kraft 2% shredded sharp cheddar
Start by browning the sausage in a pan over medium heat.
Once the sausage is cooked stir in the shredded kale & cook another 30-60 seconds to soften the kale. Remove from heat & set aside.
In a large bowl whisk together egg beaters, milk, & seasoning salt.
Stir in hashbrowns, sausage, kale, & half a cup of the shredded cheese.
Pour mixture into a pie plate that has been generously sprayed with non stick cooking spray.
Top with remaining half cup of cheese.
Cover loosly with foil & bake in a preheated 350 degree oven for about 60 minutes or until the center doesn’t have much jiggle left to it. Remove foil 45 minutes into the cook time.
I put mine on a baking sheet just in case it cooked over at all & i am very happy I did!
Let sit at least 10 minutes before cutting into it.
Tip: the sausage comes in a 1 lb package & the hashbrowns come in a 20 oz package so I took the extra 4 oz from each & made mini sausage & potato pies for the kids in a mini muffin tin!